BUCATINI AMATRICIANA WITH RICOTTA SALATA
Made this for dinner twice so far, and the second time it tasted even better. Cheesey and smokey works so well together in a rich tomato sauce:D Regina Schrambling says "starch is comfort" and "cheese is seduction" and when they're combined the result is pure pleasure. BF and I have to agree wholeheartedly. I can usually only find crushed tomatoes in puree, and that worked out very well so I added that as an option. I am vegetarian so I substituted vegetarian bacon for pancetta. Another recipe of the week from The Week magazine, originally from LA Times.
Provided by Kumquat the Cats fr
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- If using, cut pancetta into i/4 inch dice. Heat oil in a deep skillet over medium-low heat. Add pancetta and cook, stirring, until it crisps and renders its fat, about 10 minutes. Remove pancetta and set aside. Break into small pieces when cooled. Remove all but about 1 tablespoon of fat from the pan and discard.
- Add oil and onion and cook, stirring often, until tender and translucent, about 10 minutes.
- Add red pepper flakes then add tomatoes and crush against the pan if using whole. Cook, stir and crush tomatoes into small bits, for 5 minutes.
- Simmer 40 minutes, stirring occasionally.
- While sauce cooks, bring large pot of water to a rolling boil with salt (about 1 Tbsp for every 2 quarts - it should be salty). Fifteen minutes before sauce is done, add pasta to water. Stir and then cook until al dente, 11-12 minutes or according to package directions.
- Reserving 1/2 cup of cooking water, drain pasta in colander. Add butter and toss quickly, then transfer to pan with sauce. Stir until strands are thinly but evenly coated. Add a little cooking liquid if pasta seems dry. Add half Ricotta Salata and stir to combine well.
- Transfer pasta to large bowl or platter and sprinkle with pancetta and remaining cheese. Serve hot.
- For Vegetarian omit the pancetta or use vegetarian bacon.
Nutrition Facts : Calories 283.8, Fat 6.4, SaturatedFat 1.9, Cholesterol 5.1, Sodium 8.8, Carbohydrate 48.3, Fiber 3.3, Sugar 4.4, Protein 8.5
CHOPPED SALAD
Provided by Food Network Kitchen
Time 15m
Yield 2 servings
Number Of Ingredients 0
Steps:
- Blend 1/3 cup feta, 2 tablespoons olive oil, 1 tablespoon each lemon juice, water and dill, 1 small grated garlic clove, and salt and pepper to taste in a mini food processor. Toss with 1 chopped romaine heart, 1 small chopped cucumber, 5 chopped radishes, 1 drained can chickpeas, 2 chopped celery stalks, and 1/3 cup each thawed frozen peas and toasted sliced almonds. Season with salt and pepper.
SPRING SALAD WITH DRIED CRANBERRIES, PISTACHIOS AND OLIVES
This is what I came up with today. You can use any nut in place of the pistachios, but I found the taste of the raw pistachios very pleasant in this combonation. Also you can use any kind of green leaf salad. For the olives I used green olives stuffed with almonds. Cooking time actually is part of the preparation time because there is no cooking ...
Provided by Mia in Germany
Categories Avocado
Time 15m
Yield 2 , 2 serving(s)
Number Of Ingredients 14
Steps:
- Combine honey, cider vinegar, lemon juice, cumin, salt and pepper until smooth.
- Add oils and stir until completely emulsified.
- Finely chop olives.
- Cut avocado and tomatoes into small cubes, add to the dressing, then add shredded lettuce (or whatever green you use).
- Add chopped olives, pistachios and cranberries and mix well.
- Serve and enjoy!
COUSCOUS SALAD WITH DRIED CRANBERRIES AND PECANS
Make and share this Couscous Salad with Dried Cranberries and Pecans recipe from Food.com.
Provided by Mirj2338
Categories Grains
Time 22m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Toast the pecans in a shallow pan in a preheated 350-degree oven until very fragrant, about 7 minutes.
- Set aside to cool.
- Place the couscous, cranberries, and turmeric in a large bowl.
- Pour in the boiling water, stir, then cover the bowl with a large plate or foil.
- Let sit for 10 minutes.
- Remove the cover, then fluff the couscous with a fork.
- Cover again and let sit 5 more minutes.
- Stir in the pecans, peas, scallions, cucumbers, and basil.
- Combine the dressing ingredients in a jar with a tight-fitting lid and shake vigorously.
- Pour over the couscous.
Nutrition Facts : Calories 664.1, Fat 38.5, SaturatedFat 4.3, Sodium 343.4, Carbohydrate 70.3, Fiber 9.8, Sugar 7.1, Protein 14.1
PALOMINO CHOP CHOP SALAD
My favorite entree salad, from Palomino's Restaurants. This is attributed to Palomino Chef Gail Tronnes. Scoured to find this version, posted in the travel section of a university web site.
Provided by deborahk
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Make dressing in a mixing bowl. Whisk egg yolks for 2-3 minutes, then add vinegar, garlic, salt and pepper. Whisk 2-3 minutes. Slowly add oil to emulsify. Refrigerate until needed.
- Combine greens, basil, provolone, garbanzos, salami in a bowl; add ½ cup dressing. Toss to combine. Add parmesan, turkey, and toss.
- Place salad on plate; top with tomato. Serve with pepper mill. The restaurant offers this as 1 large serving but with crusty bread and a cold drink it is a very nice dinner for 2. Also great side for 4-6 servings.
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